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a summer grazing platter with 3 dips

28 April 2022 by Dominic Franks

Al Fresco 3 Dip Platter

As I write this recipe for a summer grazing platter with 3 dips , the rain is hammering against the kitchen skylight as the Lincolnshire sunshine fails miserably in its duty to bring light and lustre to the world. Like many of us, I am dreaming of sunnier climes. Wishing and hoping that May brings us something a little more summery so that we can enjoy the glorious great outdoors.  To be honest I’d gladly sit in the garage with the doors open, just to add that touch of Mediterranean al fresco dining to the proceedings! I’m sure this wonderful summer grazing platter with 3 dips will transport you there.

To make my dips I’m using my epic Smeg HBF02 Hand-Blender which is one of those clever little gadgets that it quite literally 5 machines in one.  The chopper has a .5 litre capacity which is actually the perfect size for making humus and dips.

Al Fresco 3 Dip Platter

Pea and Pesto Hummus

  • 1 x 400g tin of chickpeas – drained but keep the liquid from the can!
  • 40g (small handful) of rocket – finely chopped)
  • 1 clove of garlic
  • 70g frozen peas (must be frozen)
  • the zest and juice from 1 lemon
  • 3 tablespoons tahini
  • 3 tablespoons of chickpea liquid (aquafaba) from the can
  • a pinch of salt
  • a pinch of ground cumin
  • a drizzle of olive oil

Place the rocket and chickpeas into a food processor and process for 1 minute until turned to a rough pulp. Add all the remaining ingredients and process until you have a creamier consistency. It will be slightly grainy but that’s ok. If it’s dry or you want to thin it out and make it creamier, add more tahini or more liquid from the tin, until you like the consistency.

Pour it into a bowl and drench with olive oil.

Al Fresco 3 Dip Platter

Bean and Courgette Minty Dip

  • 2 tbsp olive oil
  • 1 courgette , finely diced
  • 2 garlic cloves , chopped
  • 400g can cannellini bean , drained
  • juice ½ lemon
  • 170g pot 2% Greek yogurt
  • 2 tbsp chopped mint

Gently heat a little olive oil in a frying pan. Fry the courgettes and garlic with seasoning until the courgettes are tender. Let the courgettes cool by half and then tip them into your food processor with the beans, lemon juice, yogurt and mint. Whizz until smooth.

Al Fresco 3 Dip Platter

Beetroot and Chilli Dip

  • 1 teaspoon fresh thyme
  • 4 ready-cooked beetroot (plain, not pickled)
  • 1/2 fennel seeds
  • 3 tablespoons Greek Yoghurt
  • 1 tablespoon horseradish
  • a generous drizzle of chilli oil

Place all the ingredients in a food processor and blitz.  Check the seasoning and add a little salt and pepper and maybe a dash more chilli oil to taste.

Arrange your platter with a selection of crunchy salad vegetables, crackers and fruit for. summer selection of goodies.

For more salad ideas, check out these recipes on Dom in the Kitchen.

Eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: al fresco, dips, grazing platter, healthy eats, healthy food, hummus, platter, vegetables

Previous Post: « mushroom and rocket pesto quiche
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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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